Bowtie Pasta with Lamb, Eggplant and Yogurt Sauce

I got this recipe from my friend, Diane, after sampling it when I stopped by to borrow a pan. It's her adaptation of a recipe she saw in the NY Times, that's based on the flavors of a Turkish dumpling dish. She said, the version in the paper called for 6 tbsp of butter, but she cut it down to 2. It's absolutely delicious. She uses zucchini, because her husband hates eggplant. I include her instructions if you wish to use zucchini too.

Serves 2 to 3

1 large eggplant, about 1 pound, cut in 1/2 inch cubes, *can also sub zucchini
5 tbsp extra virgin olive oil
1/2 tsp kosher or coarse sea salt, more to taste
3 large garlic cloves, minced
1 large shallot, minced
1 lb ground lamb
1/4 tsp red pepper flakes, more to taste
Freshly ground black pepper to taste
1 1/2 tbsp chopped fresh mint *
1/2 pound bowtie pasta
2 tbsp unsalted butter
2/3 cup (1, 6 oz container) of  plain Greek yogurt

* Because zucchini has a high water content, if you substitute it for the eggplant, you need to salt out the extra water from the vegetable, otherwise instead of roasting it will turn to mush. Use 1 1/2 lbs zucchini, cut into 1 inch chunks. Sprinkle the zucchini chunks with salt and lay on a double thickness of paper toweling to drain, for 15 minutes. Before coating with oil to roast be sure to blot  off any residual moisture that hasn't drained off the top of the zucchini chunks with dry paper toweling.
* Diane says if she hasn't any fresh mint, she'll cut open a mint (not peppermint) teabag and use 1 tsp of the dried mint

Preheat oven to 500 degrees. Bring a pot of water to boil for pasta. Toss eggplant (or zucchini) with 4 tbsp oil and a large pinch of salt. Spread on a baking sheet (lined with foil to save clean up), making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes (keep an eye on it). When done, set aside.

In a large skillet, heat remaining tbsp oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 tsp salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes, drain the rendered fat. Stir in mint and cook for another 2 minutes. Stir eggplant into lamb. Remove from heat.

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter until it turns golden brown and smells nutty, watching carefully so it doesn't burn, about 2 to 3 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt, then stir in melted butter.

Drain pasta well, then toss in lamb-eggplant mixture, then yogurt sauce, then spoon onto serving platter. Sprinkle with more mint if you wish. Serve immediately.